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Post by ahntjudy on Aug 30, 2018 8:14:52 GMT -5
This question is a two-fer...
When prepping for canning or freezing, do you leave the beans whole or do you snap them?... And do you leave on the tips or lose the tips?...
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Post by brownrexx on Aug 30, 2018 8:29:44 GMT -5
We don't like frozen green beans and I don't have a pressure canner so I don't can them either but when I cook them fresh I usually cut off the pointy tips.
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Post by spike on Aug 30, 2018 8:32:52 GMT -5
I don't like the taste of frozen green beans so all of mine are canned. Yes I snap a bit of the top and bottom off, snap in half and can away!!
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Post by pepperhead212 on Aug 30, 2018 10:37:32 GMT -5
I am not crazy about frozen beans, and forget about canned ones - I haven't eaten those since growing up! However, a dish that I make with beans, often red noodle beans, is dry fried beans - not those greasy, deep fried things you get in Chinese restaurants, but these are stir fied for about 10 min over med-high heat, then cooked for 1-1 1/2 hrs, literally drying them, to a chewy, delicious dish, that some people have thought was some weird Asian vegetable I was growing, the first time they've tried them. They freeze well, using the Foodsaver.
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Deleted
Posts: 0
Joined: January 1970
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Post by Deleted on Aug 30, 2018 17:13:37 GMT -5
I don't like the texture or flavor of frozen green or wax beans at all, so fresh or canned here. Tips, if on a not stringed beans often get left on though I snap the top stem end off. So many ways to fix them, too. A "newer" way is the par cook them about half way, then toss them into a fry pan with butter and fry them until slightly crisped. Or do the same except batter then and cook them in hot oil so good!! A pot of green or wax beans or both, cooked with some ham broth and a smoky ham bone or meat and onions is also good. For leftovers from the last way, fish out meat or bone, whizz in the vitamix until you have a lovely soup, add back shredded meat or top with crispy bacon. Cream is optional, very very good with a grilled cheese sammie.
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Post by aftermidnight on Aug 30, 2018 20:02:27 GMT -5
One of my favorite ways to cook beans is saute a few sliced mushrooms in a bit of olive oil, add a minced shallot or a clove of garlic stir around for a bit, tip and tail some green beans, toss them in, stir around for a bit. Add a little water and toss around, when water has evaporated they're ready to serve.
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Post by farmerjack41 on Aug 30, 2018 21:01:40 GMT -5
Trim both ends, cut pieces about inch long, blanch and freeze.
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Post by mgulfcoastguy on Aug 30, 2018 22:02:05 GMT -5
Cut off both ends and cut into two or three pieces. We used to pressure can them but switched to freezing them many years ago. Frozen beans still beat tin can beans.
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Post by september on Aug 31, 2018 0:27:36 GMT -5
I am amazed at how many don't like frozen green beans. I pick them young, well before they start "beaning out", blanch them very briefly at two minutes, and when I reheat them in the microwave, they taste and have a texture very close to fresh. If I boil them, I have the water boiling and throw them in frozen and drain just as soon as they come back to a boil. I like my beans to be bright green and barely cooked. Personally I don't like canned beans, because they always look yellow and overcooked with a mushy texture to me.
For prep, on longer pole beans, I snap them to about 2 inch pieces with my hands, for shorter beans or baby beans, I leave them whole if they can fit horizontally in the freezer pint ziplock bag. For wax beans or beans I plan to use in cold three bean salad, I take the time to slice them in pieces diagonally so they look a little nicer, but others I just snap with my fingers to save time. I remove any stems, but usually don't remove the tips, because they often fall during the blanching or cooking process anyway.
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Post by brownrexx on Aug 31, 2018 7:25:54 GMT -5
I am amazed at how many don't like frozen green beans I don't like canned OR frozen green beans. We only ever eat them fresh. I have not had good luck with freezing sugar peas either but we do like frozen English peas.
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Post by coppice on Aug 31, 2018 8:17:38 GMT -5
Cut them and clip end. Freeze or can. Or eat them fresh.
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Post by september on Aug 31, 2018 10:02:23 GMT -5
I can't imagine being without my frozen green beans. They are so versatile. We all like them as a side vegetable with just butter and salt, but I also use a whole lot in soups, stews and casseroles and cold mixed bean salads all year long. I normally freeze close to 50 pints each year, about the same amount as sweet corn. Some varieties freeze and hold quality much better than others. Romano beans are so tender than they can barely be blanched or they start turning to mush when you thaw them. They still work fine in soups. I've noticed that the older and more fibrous the beans are when frozen, the worse they taste when cooked. In a stew pot though, it's all good!
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Post by mgulfcoastguy on Aug 31, 2018 10:25:45 GMT -5
At my local Chinese restaurant they had a tableful that they were prepping to cook. They were snapping each end off with a spoon.
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whistech
Pro Member
Posts: 300
Joined: April 2013
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Post by whistech on Aug 31, 2018 21:08:30 GMT -5
I grow the Italian wide, flat green beans and I snap each end off then snap the beans in about 2 to 2 1/2 inch pieces and can them. I like the flavor of canned better than frozen.
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